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Ca' Dario Restaurant Review: With an Italian waitstaff and authentic Italian cooking, Ca’Dario feels like a trattoria in the Old Country. Chef/owner Dario Furlati, originally from Piedmont, prepares such classic Northern Italian dishes as spinach ravioli with butter-sage sauce, baked chicken with porcini mushrooms, and a hefty veal chop grilled with rosemary and olive oil. Rotisserie specials include chicken, rabbit and duck; the roasted quail is served with porcini ragoût sauce, spinach and polenta. Delicate starters range from soups to thin-sliced pieces of smoked swordfish served with fennel, radicchio and arugula. Panini are popular at lunchtime: from an ever-changing panino del giorno to one stuffed with ham and Fontina, or a vegetable version made with eggplant, roasted peppers, goat cheese and olive pâté. The adjacent Ca’Dario Pizzeria offers about ten authentic pies. Plenty of Italian wines appear on the list, and the desserts are worth saving room for. A few tables line the sidewalk outdoors. This is one of Santa Barbara’s most popular eateries, so make reservations or be prepared to wait.